Saturday, June 29, 2013

S'MORE Cake

My dad and hubby had it made on fathers day.

I mean, you can't beat a s'more cake, you just can't. The graham cracker batter was moist and light and delicious, and the chocolate sauce it TO DIE FOR!!!! I could eat it all with a spoon. I would have, but I had the "fathers" in mind so I continued on and finished this masterpiece. Easy and so flippin' rock-my-world awesome.

So here you have it. a piece of heaven.


INGREDIENTS:


Graham Cracker Cake:

  • 1/2 cup butter, room temperature
  • 1 cup sugar
  • 3 large eggs, yolks and whites divided
  • 1 teaspoon vanilla extract
  • 2 cups graham cracker crumbs (20-22 graham crackers if you make them yourself)
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup milk
Marshmallow Filling:
  • 1 (7 ounce) jar marshmallow fluff
Milk Chocolate Frosting:
  • 8 ounces milk chocolate, chopped
  • 1/4 cup cream
  • 2 Tablespoons butter, softened
  • 2 Tablespoons corn syrup
Garnish:
  • mini marshmallows
  • chocolate chips
  • graham cracker crumbs


INSTRUCTIONS:



Graham Cracker Cake:
  1. Preheat the oven to 375°. Line the bottom of two 9-inch round cake pans with parchment or wax paper. Spray each pan with cooking spray. This is magic, the cakes will come out perfectly clean! In a medium bowl, combine the graham cracker crumbs, baking powder and salt; stir together and set aside.
  2. Whisk the egg whites on medium-high speed until soft peaks form. Transfer to a separate bowl and set aside. In another bowl or in your stand mixer, cream together the butter and sugar and beat on medium speed until light and fluffy, about 2 minutes. Mix in the egg yolks until well combined. Stir in the vanilla extract.
  3. Add in the dry ingredients alternately with the milk on low speed, beginning and ending with the dry ingredients and mixing just until incorporated. Fold in about a third of the egg whites to lighten the batter. Gently fold in the remaining egg whites until completely incorporated. 
  4. Divide the batter evenly between the prepared pans. Bake the cakes for about 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for about 5-10 minutes, then invert onto a wire rack, remove the parchment paper, and cool.
  5. Once the cake has cooled completely, transfer one of the cake layers to the serving platter. Carefully spread a layer of marshmallow fluff over the cake. This is the only spot that you need the fluff, so use it all if you life your fluff! Top with the remaining cake layer and refrigerate for about 1 hour or until firm.
Milk Chocolate Frosting:

  1. Combine the chocolate, cream, butter and corn syrup in a microwave safe bowl. Heat in 30 second intervals or until the chocolate has melted. Whisk the ingredients together until completely smooth. Pour frosting over the top of the chilled cake.
  2. Let frosting set slightly so that your decorations don't just run down the side. Once it has set slightly, garnish with mini marshmallows, chocolate chips, and graham cracker crumbs. Return to the refrigerator to chill until set.
  3. Cake will set up quickly, and should be stored in the refrigerator if not being served shortly after being assembled.


Bon App├ętit!
Cathy

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